title: Improvement of fermentation ability under baking-associated stress conditions by altering the POG1 gene expression in baker's yeast.
abstract: During the bread-making process, yeast cells are exposed to many types of baking-associated stress. There is thus a demand within the baking industry for yeast strains with high fermentation abilities under these stress conditions. The POG1 gene, encoding a putative transcription factor involved in cell cycle regulation, is a multicopy suppressor of the yeast Saccharomyces cerevisiae E3 ubiquitin ligase Rsp5 mutant. The pog1 mutant is sensitive to various stresses. Our results suggested that the POG1 gene is involved in stress tolerance in yeast cells. In this study, we showed that overexpression of the POG1 gene in baker's yeast conferred increased fermentation ability in high-sucrose-containing dough, which is used for sweet dough baking. Furthermore, deletion of the POG1 gene drastically increased the fermentation ability in bread dough after freeze-thaw stress, which would be a useful characteristic for frozen dough baking. Thus, the engineering of yeast strains to control the POG1 gene expression level would be a novel method for molecular breeding of baker's yeast.
authors.affiliation: Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara 630-0192, Japan.
authors.forename: Yu
authors.initials: Y
authors.lastname: Sasano
authors.forename: Yutaka
authors.initials: Y
authors.lastname: Haitani
authors.forename: Keisuke
authors.initials: K
authors.lastname: Hashida
authors.forename: Satoshi
authors.initials: S
authors.lastname: Oshiro
authors.forename: Jun
authors.initials: J
authors.lastname: Shima
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Takagi
mesh_terms: D005285:Fermentation / Q000235:genetics*; D005615:Freezing; D015870:Gene Expression / Q000235:genetics*; D012441:Saccharomyces cerevisiae / Q000235:genetics* / Q000378:metabolism*; D029701:Saccharomyces cerevisiae Proteins / Q000235:genetics* / Q000378:metabolism; D013312:Stress, Physiological / Q000235:genetics*; D013395:Sucrose / Q000378:metabolism; D014157:Transcription Factors / Q000235:genetics* / Q000378:metabolism
chemical_list: D029701:Saccharomyces cerevisiae Proteins; D014157:Transcription Factors; D013395:Sucrose
keywords: Bread dough; Fermentation ability; Freeze–thaw stress; High-sucrose stress; Industrial baker's yeast; The POG1 gene